Grilled buttermilk chicken thighs are so moist the juices drip down your chin as you eat it. What could be better than that?
Chicken is one of my favorite proteins around. There are so many things you can make with it. We have chicken 2 or 3 times a week. Chicken is also inexpensive. I purchase mine when it is on sale and is below $2.50 per pound so that I keep in my $5.00 per dinner range. I often purchase leg quarters when they are on sale for less than $1.00 per pound. When I get them home, I package them in individual bags and freeze them for later.
Back to the grilled buttermilk chicken thighs. My Father would often cook on the weekends. I like to think of him as a Foodie before Foodies were popular. He would watch Emeril on television, run to the grocery stored to buy ingredients and cook up a great meal when he got home. He was known for his Thanksgiving and Christmas dinners. He was also known for grilling chicken.
My Father was never one for bar-b-que sauces that had a tomato base. He used to create a sauce that was all his own. About the only ingredient I can remember is soy sauce. I wish I would have paid more attention to what he was throwing in the saucepan. Of course, knowing my Dad, it was never exactly the same. Because of my Dad’s sauce, his grilled chicken always had a charred look and flavor to it. It was the best ever!
Can you see the juices dripping from this chicken? Oh my this is some good stuff.
This grilled buttermilk chicken has the same char on it that my Father’s chicken did. There is something wonderful about biting in a grilled chicken thigh and having the juices drip down your chin and your fingers. The skin on the chicken has a great crunch to it.
- 1 cup of buttermilk
- 4 garlic cloves, chopped
- 1 tablespoon paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 pounds bone in, skin on chicken thighs
- In a small bowl, combine buttermilk, garlic, paprika, salt and pepper.
- Place chicken in a large zippered bag (or you can place it in a large bowl) and cover with the buttermilk mixture. Let the chicken marinate in the refrigerator for at least one hour and up to 24 hours.
- Heat grill to medium-low. Remove chicken from marinade (discard marinade) and grill, covered,turning occasionally. Cook about 30 - 40 minutes or until thermometer reads 165F. Serve immediately.
- Store leftovers in refrigerator. This recipe freezes well. I use the leftover chicken on a salad the next day.
The chicken is moist and almost falls off the bone. Soaking in it buttermilk for up to 24 hours makes it so tender. I know those of you you make buttermilk fried chicken know this. Why hang out in a hot kitchen when you are craving buttermilk chicken? Get out side and get to grilling.
Grilled Buttermilk Chicken Thighs are easy to make, here is what you do:
- Make your buttermilk mixture
- Soak the chicken thighs for 24 hours
- Grill the chicken thighs for 30 – 40 minutes
What is your favorite grilling recipe? I would love to hear about. Who knows, I may even cook it and share it here. I found this recipe in a copy of the all*you magazine. I am an affiliate with all*you and if you click on the link and purchase a subscription, I will make a small commission.
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